Vendor Policies

Fermanagh Farms does its best to make your experience as an event vendor as easy and rewarding as possible.

 

All Vendors

  • All commercial vendors must have Commercial General Liability (CGL) insurance and  provide documentation of proof to Fermanagh Farms at info@fermanaghfarms.com. If vendor does not have insurance, they must inform us as soon as possible.

Catering and Bar

Caterers who are not the Fermanagh Farm in-house caterer or designated as a Preferred Vendor must be informed and agree to the following guidelines:

  • Caterers are responsible for separating food waste into separate categories, including organic food waste, recyclable materials, and general garbage. The Venue will provide appropriate waste containers for this purpose. The sorted waste will be disposed of by the Venue.
  • The kitchen in the barn includes the following amenities:
    • Counter-height industrial fridge and freezer and a double glass door commercial refrigerator
    • Residential convection stove with induction cooktop.  induction-compatible cookware is provided.  Cookware brought by the caterer must be induction-compatible.
    • Commerical double door convection oven with tray racks
    • Microwave
    • Double sink
    • Optional Commercial grade double door convection oven
  • Caterers are required to provide valid Commercial Liability insurance coverage for their services. Proof of insurance must be provided to the Venue prior to the event.
  • The Event Host must provide a copy of the contract between the Event Host and the Caterer to the Venue. The contract should outline the agreed-upon services, responsibilities, and any specific requirements or restrictions pertaining to the catering arrangements.
  • The Caterer must provide food service and clean-up staff of sufficient quantity for the time food is served until the end of the event.  If the Caterer is not able to provide such staff, the Venue must be notified so that alternative arrangements for serving and clean up can be made.
  • The Caterer is required to set up dinnerware and glassware in the style as chosen by the Event Host.   The Venue will have tables & chairs set with linens laid on those tables that require them.
  • The Caterer must leave the Venue’s kitchen facilities in the condition that they were in when the Caterer arrived.

Water Availability

  • Potable water is readily available in the kitchen

Stove / Cook-top / Oven Notes

  • Cook-top is induction.  Pots and pan shown are compatible and are available for use.  You are welcome to bring your own pots.  Aluminum pots will not work on an induction cook-top but must be stainless steel or other induction compatible pots
  • Convection oven has two racks
  • Includes a lower temperature controlled oven (rather than a simple warming drawer)
  • Double-Door electric Convection oven (not seen in pic)
  • Glass Double-Door refrigerator (not seen in pic)

Optional Convection Oven Single Door

  • Available as an option for rental fee of $350
  • Provided propane and electrical hookup.
  • Can be located outdoors or in barn kitchen venting with doors open.

Rentals of Tents, Tables, Chairs, etc. 

Fermanagh Farms is pleased to arrange all rental items required for any event. This provides easy event planning with rentals at competitive pricing. If you choose to acquire rentals from a different supplier, be informed of and agree to the following guidelines:

  • The Venue does not allow tents to be provided and erected by a supplier other than one chosen by the Venue.
  • Rental deliveries must be coordinated with the Venue at least 7 days before the event.

Disc Jockey (DJ) or Bands

DJ’s are responsible to:

  • Providing their own sound gear, cables and extension cords. For in-barn events, there are many outlets available making a 25’ cord appropriate. For ceremony and in-tent events, a 50’ and 100’ extension cord should be brought to accommodate various setups.
  • Set up and remove their equipment
  • Ceremonies must be serviced with a sound system that provides for a speaker from the front on both left and right side of the ceremony chair layout. Wireless microphones are recommended, but wired are acceptable.
  • Sound levels are limited to 75 db average/80 db peaking for outdoor/tented events and 85 db average/90 db peaking for barn events as measured by the DJ table by Fermanagh Farms staff app.

Decor and Florists

Decor and Florist companies are responsible to:

  • Ensure that their items will not cause harm to people or property
  • Ensure that candles or any open flame are not used inside the barn
  • Flower petals or other items to be spread outdoors must be organic or be cleaned up by the vendor
  • Remove items by 1 am on the morning after the completion of the event unless arrangements with Fermanagh Farms have been made
  • Flowers may be left on the property for the guests to take or to be composted
  • Fireworks are not permitted.  Cold sparklers are permitted in consultation with the Venue.  Handheld sparklers are permitted 20′ away from the barn.
  • Vendors are required to provide valid Commercial Liability insurance coverage for their services. Proof of insurance must be provided to the Venue prior to the event.

Photographers and Videographers

These companies are responsible to:

  • Contact us at info@fermanaghfarms.com with a brief description of the photography plans for the day including locations on property and planned use of any drones
  • Ensure that their equipment will not cause harm to people or property

Wedding & Event Planning and Planners

Every event runs smoother with a professional planner.   A professional who is planning before the event and present on the day-of the event relieves stress for the Event Host results in the best event possible.  Fermanagh Farms Wedding and Event Planning we believe is the best choice for events planned at Fermanagh Farms.  Planners who are not the Fermanagh Farm in-house Planner or designated as a Preferred Vendor must be informed and agree to the following guidelines:

  1. The Event Hosts or their Planner must provide a copy of the Event Itinerary, Seating Layout, and other relevant planning documents to the Venue at least fourteen days before the event,  These planning documents must be emailed to info@fermanaghfarms.com. The Venue must be provided with the planner’s name and contact information. In case of any concerns or issues on the event day, the Venue will primarily communicate with the Planner. If the Venue is unable to resolve an issue with the Planner, they will directly address it with the Event Hosts.
  2. The Venue acknowledges that not every event is of sufficient size to require a planner.  If the Event Host would prefer not to have a professional planner, the Venue must be consulted at least 90 days before the event to discuss this possibility.  Should the Venue agree to not require a professional planner, the Event Host must appoint a specific individual as the main contact for the event day that is well versed in the event’s details and itinerary. The name and contact information of the appointed individual should be added to the event itinerary document provided to the Venue. If the Venue encounters any concerns or issues with the appointed individual, they will communicate them directly with the Event Hosts for resolution.

If you have Questions, Contact Us.